Inverted Puff Pastry

INGREDIENTS

DOUGH

1 kg of Milkaut Profesional Butter (1)

300 g of bread flour

300 g of pastry flour

300 ml of water

50 g of Milkaut Profesional Butter (2)

20 g of salt

juice of ½ lemons

 

WHITE CHOCOLATE, VANILLA AND ORANGE GANACHE

480 ml of Milkaut Profesional Cream 39% (1)

480 ml of Milkaut Profesional Cream 39% (2)

240 g of white chocolate

60 ml of water

12 g of unflavoured gelatin

1 orange

vanilla pod as needed

 

ORANGE GEL

400 ml of orange juice (pulp free)

100 ml of simple syrup

5 g of agar agar 

MILKAUT SOLUTIONS

PROCESS

Roll out the Milkaut Profesional Butter (1) at room temperature to form a sheet. Keep in a freezer or a refrigerator.

Roll out the dough and lay the Milkaut Profesional Butter sheet in the middle, fold the sides of the dough to encase it. Do 4 double folds, resting in the refrigerator 2 hours between each one. 

Roll out the dough to 1 cm thick max and cut rectangles. Bake, with weight on top, at 180 °C for 1 hour approximately. 

DOUGH

 

Mix the flour and the salt. Slowly mix in the water with barely no kneading. Add the 50 g of Milkaut Profesional Butter (2) at room temperature. Let rest, covered, at room temperature for 25 minutes.

 

WHITE CHOCOLATE, VANILLA AND ORANGE GANACHE

 

Infuse the Milkaut Profesional Cream 39% (1) with the vanilla and the orange zest. Add and incorporate the hydrated gelatin and pour over the chopped white chocolate. Homogenize. 

Once it cooled down, add the Milkaut Profesional Cream 39% (2), mix, cover with cling film (in contact with the mixture) and keep in the fridge overnight.

Whisk before use.

 

ORANGE GEL

Make a simple syrup, add the orange juice and boil. Add and mix the agar agar. Let cool.

Mix to texturize before use.

 

TAGS

MILKAUT SOLUTIONS

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